Rava Laddoo - Rawa Ladoo - Sooji Ka Laddo - Suji Ke Laddoo
So, what are you making this diwali? Presenting you Semolina mawa ladoo in the list of sweet dishes prepared during deepawali. Try making these ladoo and store them for up to 15 to 20 days.
हिन्दी में पढिये : Sooji Khoya Laddu - Rava mawa Ladu Recipe
Ingredients for Sooji-Khoya Ladoo
- Semolina (rawa) - 500 grams (2.5 cup)
- Mawa - 500 grams (2 cup)
- Ghee - 400 grams (2 cup)
- Boora (tagar) - 500 to 700 grams (2.5 to 3.5 cup)
- Cashews - 1/2 cup
- Green cardamom - 10 to 12 (peel and ground)
How to make Sooji-Khoya Ladoo
Strain semolina in a sieve.
Take some ghee in a wok and heat sufficiently. Place semolina in ghee and roast on low flame until it turns brown in color. Take out roasted semolina in a vessel and allow it to cool.
Place mawa in wok and roast on low flame until it turns light brown in color. With roasting the mawa, ladoos taste delicious and can be stored for longer time. Allow the mawa to cool.
Make 6 to 7 pieces of cashew, each.
Mix tagar, cashews and cardamom really well in semolina and mawa.
Now, make ladoos in any size as per your preference.
Sooji mawa ladoo are ready. You can eat them now or store them in air tight container for 15 to 20 days and relish eating. Eat whenever you want.